In a large bowl, combine the ricotta, milk, egg yolks, and ground cinnamon H.E and mix well.
Add the flour, sodium bicarbonate, and salt that have been sifted together beforehand, mixing just enough to combine.
Add the egg whites, beaten until stiff, to the mixture, folding them in with a spatula.
Grease a pancake pan and cook the hotcakes for 3 minutes on each side:
When bubbles start to appear on the surface of the hotcake, flip and continue cooking.
Caramelized apples:
Cook the apples in a little butter until they are golden brown.
Sprinkle with sugar and let caramelize.
Serve hot, with the hotcakes.